DIFFICULTY: 1
15 minutes
INGREDIENTS PER 6 PEOPLE
Eggplant sauce, 10.5oz
Cherry tomatoes, 5.3oz
Extra virgin olive oil, 2oz
Tonnarelli pasta, 15.17 oz
Fresh sword fish, 17.64 oz
White wine
Mint
Garlic
Pepper
Salt
PROCEDURE
Cook tonnarelli al dente in abundant salted water. While waiting, heat the extra virgin olive oil in a large saucepan and brown the chopped garlic lightly. Then, add the sword fish, previously cut into thin strips and let it brown. Add white wine and when it’s evaporated add the eggplant sauce, cherry tomatoes and a little of the pasta cooking water. Refine with salt and pepper. Drain tonnarelli and toss them in the saucepan with the sauce, serve topped with the julienne of mint.
Recipe by chef Giovanni Pace
Thanks to Menù
